无麸质饮食的研究进展

Research progress of gluten-free diet

中文关键词:  无麸质饮食  麸质蛋白  麸质蛋白相关性疾病  营养失衡  品质改良

英文关键词:gluten-free diet  gluten  gluten-related diseases  nutritional imbalance  quality improvement

中文摘要:

      麸质蛋白是主要存在于小麦、黑麦和大麦等中的贮藏蛋白, 可引起麸质蛋白相关性疾病, 包括自身免疫性疾病、过敏性疾病和非乳糜泻麸质敏感性疾病。无麸质饮食是目前针对这些患病人群唯一有效的饮食治疗方式, 此饮食需避免或严格限制含麸质食品的摄入。随着无麸质饮食在临床中的广泛应用, 其在麸质敏感性群体甚至健康人群中开始流行, 但长期的无麸质饮食会带来一定的营养缺乏、重金属积累以及代谢异常等健康问题, 因而如何通过改善饮食方式来弥补无麸质食品营养缺陷并开发出更加安全健康的无麸质食品正成为新的研究趋势。本文综述了无麸质饮食的现状, 无麸质饮食与疾病, 无麸质饮食的健康挑战, 以及无麸质食品的缺陷与品质改良, 为无麸质饮食进一步研究和无麸质食品开发提供理论依据和参考。

英文摘要:

      Gluten is a storage protein mainly in wheat, rye and barley, which can cause gluten protein-related diseases, including autoimmune diseases, allergic diseases and non-celiac gluten sensitive diseases. Gluten-free diet is currently the only effective dietary treatment for these patients, which needs to avoid or strictly limit the intake of gluten-containing foods. With the wide application of gluten-free diet in clinic, it has become popular among gluten-sensitive groups and even healthy people. However, long-term gluten-free diet will bring some health problems such as nutrition deficiency, heavy metal accumulation and metabolic abnormalities. Therefore, how to make up for the nutritional deficiencies of gluten-free food and develop safer and healthier gluten-free food by improving diet is becoming a new research trend. This article summarized the current situation of gluten-free diet, gluten-free diet and diseases, the health challenges of gluten-free diet, as well as the defects and quality improvement of gluten-free food, in order to provide theoretical basis and reference for further research and development of gluten-free food.